Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Brunch and Luncheon Dishes
A few stuffings:
Pumpkin Stuffing
Bread Crumb Stuffing
Simple Sausage Stuffing
Rice Stuffing
Italian Sandwiches:
Tuscan Sandwich
Sonoma Summer Sandwich
Ultimate Jack Sandwich
Main Dishes
Sonoma Flan
Skewered Mozzarella
Green Rice Torta
Trentino Terrine
Savoy Sauce or Filling
Ricotta Pancakes
Banana Pancakes
Vegetable Dishes
Tomato Caprese Salad
Padrone Peppers
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Brunch and Luncheon Recipes
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We ate lunch with our family every day of our lives until we left to go to
college. Fritatta is simple. You can change the vegetables in the recipe
given in the appetizer section. Soup and salad are always appreciated.
The dishes can often be something stuffed. Here are a few ideas, but most
likely what you have on hand will dictate what you make. Stuffing is a good
way to use up leftovers. The best wines to serve with brunches tend to be
lighter wines, such as sparkling wine, sauvignon blanc, or pinot noir.
Things to Stuff
Mushrooms
Zucchini
Peppers
Pasta squares, cooked
Tomatoes
Crespelli, (pancakes)
Hollowed out onions
Omelettes
Grape leaves
Top any of the above with cheese, bread crumbs, butter or cream
Things to Put on Top
You can also stuff
fresh or preserved
grape leaves, which is done all along the Adriatic
countries.
For Preserved Grape Leaves:
Remove from jar very carefully and rinse each leaf to remove any residual salt.
Separate any torn or misshapen leaves and use them to line a 1 1/2 quart pot,
reserving a few to cover top.
For Fresh Grape Leaves: Select unblemished leaves and with stems about
2-3 inches long. (There are typically 40-45 leaves in a jar of
preserved leaves, so this amount should work well with most recips.) Wash gently and using tongs hold stems, and submerge into boiling water briefly until they begin to wilt.
Before wrapping, cut stem off at the base (they are not edible in this
case). Use a few leaves to line a 1 1/2 quart pot.
Place leaf face up (you'll see clearly that the leaves will more easily
fold/roll one direction than the other).
Place 1 tsp stuffing about 1/2 inch from the stem in the center.
Fold the sides into the middle and roll up the leaf snugly.
Place in the pan seam side down.
Cover with good
homemade stock or water with a lemon squeezed into it. You can also slice
one garlic clove into the water. Weight the bundles with a plate and simmer the grape leaves
for 45 minutes.
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